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Hello fellow bakers! I'm from The Netherlands (living in Scotland) and have eaten sourdough throughout my childhood. Recently I...
Starter created with the fantastic kit received by post, very average electric oven, kamut and spelt flour, lots of love, a great...
Hi I am a newbie, only started baking two weeks ago. Although a tad obsessive because I wanted to get it right. Baked this today...
I am a newbie here and I want to share my experience with quinoa flour. Recently I saw quinoa flour in an organic supermarket and I wanted...Read more
Hello! Does anyone know if there are artisan bread bakers freelancers or so-to-say missioners who can come to Russia to teach...
Hi all, make classic sour dough bread couple of times, prepare the dough nite before baking, 12 hours for the dough to rise, bake...
Hi, I have successfully made two loaves from my starter. The problem is that they are very sour and tangy. Is there a way to...
I used to like bread when I was young and then on to being a bachelor, when bread could do for breakfast. But becuase of the...
It's a long story but I hope you tell me what to do i started a basic recipe of a sourdough with fresh milled whole grain wheat...
Hi Im new to the forum,Im a home baker and have an ordinary electric fan forced oven, I use a combo iron dutch oven to do my...
Merriden & friends would like to find a supplier of genuine sourdough in Canberra. Does any one have any suggestions or a...
Made my starter, now I'm looking for bread flour in Toronto. Help please. Thank you...
7 days ago got a very good active sourdough yeast, bubbling away etc. Have fed x2. After each feed leave it at room temp no lid...
I am new to sourdough breadmaking and I started my journey a couple of weeks ago. I am using an ancient grain known as Emmer...
I have recently moved from the UK to Fremantle, south of Perth, Western Australia and would greatly appreciate some help with...
I have just been watching a video of Robin Thomson making sourdough at the Beshara School: http://www.youtube.com/watch?v=...
how hard can this be? I am on my 4th attempt to start a levain! 1 cup well water, 1 cup organic whole wheat flour after 2 days,...
I am a true beliver in multiple long rises, but this sure is a lifesaver when you don't have the time or simply forgot to plan ahead. It...Read more
Hi, I have been baking sourdough bread for almost a year, mostly based on the advise I have found here. From the very beginning I...
Hi All, I am relatively new to baking with wild yeast. My bread is turning out pretty well, with a nice open crumb, but I need a...
